Chili- Grilled Chicken Salad

From Prevention Magazine..


Serves 4

* Dressing
* 1/4 cup light ranch dressing
* 1/4 cup mild green salsa
* 2 tablespoons chopped fresh cilantro
* Salad
* 1 tablespoon chili powder
* 1/4 teaspoon ground cumin
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 pound thin chicken breast slices or chicken tenders
* 1 lime, quartered
* 6 cups shredded romaine lettuce
* 1 can (15 ounces) black beans, rinsed and drained
* 1/2 cup corn kernels
* 1 medium tomato, chopped
* 1/4 cup thinly sliced red onion

Directions
1.
To make the dressing: In a small bowl, mix the ranch dressing, salsa, and cilantro until blended. Cover and refrigerate.
2.
To make the salad: Coat a barbecue grill or ridged grill pan with olive oil spray, and heat to medium-hot. In a cup, mix the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub evenly on both sides of the chicken.
3.
Grill the chicken, turning once, for 3 to 4 minutes, or until it is no longer pink and the juices run clear. Transfer to a plate. Squeeze the lime over the cooked chicken.
4.
In a large bowl, toss the romaine with half the dressing. Divide among 4 plates.
5.
Sprinkle the beans, corn, tomato, and red onion equally over each serving and top with the grilled chicken. Serve the remaining dressing on the side.

Nutritional Facts per serving

CALORIES 294.6 CAL

FAT 5.7 G

SATURATED FAT 0.4 G

CHOLESTEROL 71.7 MG

SODIUM 787.6 MG

CARBOHYDRATES 28.7 G

TOTAL SUGARS 4.3 G

DIETARY FIBER 9.9 G

PROTEIN 34.2 G